Samosa is a stuffed pastry and a popular snack in South, Southeast, Central and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samoa’s are often served with chutney generally as an appetizer. This is almost everyone's favorite and we are no exception. Here it goes....

For the Dough:1. Add oil, ghee, Ajwain and salt in the flour and mix it till crumbly. 2. Then add more water little by little, kneading into soft dough (not too soft). 3. Cover with moist cloth, keep aside for 30 minutes.

For the Filling:

1. Heat oil in the pan; add cumin seeds followed by ginger.2. Add the mashed potato, green peas and add all the Masala powders.3. Give a nice toss until well blended.4. Now add the lemon juice, add the coriander leaves.5. Let the mixture cool.

Shaping and Filling:

1. Make a thin 5" diam. round with some dough. Like we make chapatti.2. Cut into two halves. 3. Take one semi circle one, join the two corners of the straight line to form a cone. 4. Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.5. While you do this parallely heat the oil in deep pan or deep fryer.6. Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.7. Drain on paper Towel. 8. Serve hot with green and tamarind chutneys or tomato ketchup.